Recipe Background
Nothing beats the classics when it comes to cooking, and nothing is more classic in cooking than French cooking. Case in point: Beef Daube Provençal. This isn't your ordinary beef stew: the broth is impossibly rich and savory, filled with bright tomatoes and herbaceous flavors, juicy, tender chunks of beef, and fresh garden vegetables. When piled high atop a mound of buttery egg noodles, Beef Daube Provençal invokes the feeling of sitting at a cafe on a French street, watching the passersby and being bewitched by the lamplights. Allow yourself to be whisked away with just a sip!
Nothing beats the classics when it comes to cooking, and nothing is more classic in cooking than French cooking. Case in point: Beef Daube Provençal. This isn't your ordinary beef stew: the broth is impossibly rich and savory, filled with bright tomatoes and herbaceous flavors, juicy, tender chunks of beef, and fresh garden vegetables. When piled high atop a mound of buttery egg noodles, Beef Daube Provençal invokes the feeling of sitting at a cafe on a French street, watching the passersby and being bewitched by the lamplights. Allow yourself to be whisked away with just a sip!
Ingredients
- 2 teaspoons olive oil
- 12 cloves garlic crushed
- 1 (2-pound) chuck roast boneless, trimmed, and cut into 2-inch cubes
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 cup red wine
- 2 cups carrot chopped
- 1 1/2 cups onion chopped
- 1/2 cup low-sodium beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped, plus more for garnish
- ground cloves to taste
- 1 (14.5-ounce) can diced tomatoes undrained
- 1 bay leaf
- 3 cups medium egg noodles hot and cooked, for serving
Directions
- Preheat the oven to 300 degrees F.
- Heat the olive oil in a small Dutch oven over low heat.
- Add the garlic to the pan and cook until the garlic is fragrant, stirring occasionally, about 5 minutes.
- Transfer the garlic from the pan using a slotted spoon, setting it aside.
- Increase the heat to medium-high and add the beef to the pan.
- Sprinkle the beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
- Cook the beef until browned on all sides, about 5 minutes.
- Transfer the beef from the pan.
- Add the wine to the pan and bring it to a boil, scraping up the browned bits at the bottom.
- Add the cooked garlic, the beef, the remaining salt, the remaining pepper, the carrot, the onion, the beef broth, the tomato paste, the rosemary, the thyme, the cloves, the tomatoes, and the bay leaf to the Dutch oven, stirring to combine and bringing the mixture to a boil.
- Cover the Dutch oven and bake until the beef is tender, about 2 hours 30 minutes.
- Discard the bay leaf.
- Serve over the egg noodles and garnish with the extra thyme.
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